Kummas Cake Class

By ParsiCuisine.com 8 comments

Kummas Cake

Recipe by Rita Jamshed Kapadia Founder and owner of www.ParsiCuisine.com

Makes 24 pieces


  • 6 oz salted butter (melted)

  • 2 cups sugar

  • 5 eggs

  • 1/4 cup grated blanched Almonds for cake mix

  • 1 cup wheat flour

  • 1 cup rava (fine grain semolina)

  • 1/2 cup cake flour or baking plain flour

  • 2 tsp baking powder

  • 1 tsp salt

  • 3 tsp cardamom powder

  • 2 tsp nutmeg

  • 1 1/2 cup yogurt (Measure the yogurt and keep in glass container at room temperature covered, the day ahead.)

  • 5 -7 strands of Saffron

  • 1/4 cup grated blanched Almonds for Garnish


  1. On the day of baking Grind 1/2 tsp saffron and add to yogurt. Keep aside this is your wet mix.

  2. Prepare a 13 by 9 inch glass tray by applying melted butter and sprinkling flour.

  3. Sift and combine the flours in a large bowl.

  4. Add to the flour mix, 1/4 cup of almonds, baking powder, salt, cardamon and nutmeg. Keep aside this is your dry mix.

  5. In a mixer, cream the sugar and eggs. Add eggs one by one.

  6. Alternate and add the dry mix and wet yogurt saffron mix a small portion at a time (see video). Blend well.

  7. Pour out in the baking tray.

  8. Pre-heat oven to 350 degrees. Put tray in oven for 5 minutes till dough is hot. Now add all of the melted butter to the bubbly kumas, mix well and stir with a spatula till all the butter is absorbed. This is essential to a fluffy and moist kumas cake! 

  9. If desired sprinkle 1/4 cup of chopped almonds on top.

  10. Bake 350 degrees for 40 minutes in a pre-heated oven. Now and then check with inserting a toothpick or a blunt knife, to make sure kumas cake is baked. If the knife comes out clean without sticky dough, know the kumas is done.


Rita’s Parsi Cuisine – Kummas.

In Parsi Cuisine you will find a unique blend of spices that makes the food very appetizing.

Kummas is a very ancient parsi cake. Originally made in India. This recipe is inspired by the many cookbooks, one of them is Rita’s favorite. Vividh Vani. by Meherbai Jamshedji Nusserwanji Wadia.

Recipe by Rita Jamshed Kapadia.

Website – http://www.parsicuisine.com/kumas-cake/

Rita’s MEGA cookbook is Manna of the 21st Century: Parsi Cuisine

Plus 11 other affordable mini cookbooks in the Parsi Cuisine Series.
1. Indian Parsi Kitchen (Contributed to the FEZANA Subscription drive of 2018)
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3. Dhansak
4. Celebrations: Celebrating Zoroastrian Festivals and Traditions (ParsiCuisine)
5. Vegetarian Delights
6. Parsi Custards and Egg Dishes
7. Seafoods
8. Desserts
9. Cooking for Kids (Contributed to the FEZANA Subscription drive of 2019)
10. Tea of India
11. Mastering Parsi Cuisine

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Aug 8, 2018, 7:29 pm

Hi Ketty,
For the Kumas, Yes I do use Almonds for the kumas cake mix and garnish. They should be grated and blanched.
Use approx 1/4 cup for sprinkling the almonds on top and another 1/4 cup for the kumas flour mix.
I have updated the recipe – thanks. http://www.parsicuisine.com/kumas-cake/
Best wishes for a Happy Navroz for Aug 17th 2018.


Oct 10, 2018, 12:12 pm

Loved your video on Kumas cake, Rita!


Oct 10, 2018, 2:11 pm

Yes I had fun doing the video.


Oct 10, 2018, 9:41 am

This sounds wonderful! Great recipe 🙂


Oct 10, 2018, 9:55 am

Thank you so much Freda. Rita


Nov 11, 2018, 7:51 am

This cake looks delish, Rita! I’d love to have one slice right now! Thanks for sharing at Fiesta Friday party! x


Nov 11, 2018, 12:38 pm

Rita – your cake sounds delicious with all those ingredients. I don’t see saffron in your list of ingredients – that’s why it’s important to read a recipe completely (or watch your video). Yogurt, nutmeg – I would love to try this. Thanks for bringing your Kumas Cake to Fiesta Friday.


Nov 11, 2018, 1:08 pm

Thanks for pointing the typo. (will correct).
Do try the cake it is good and a very ancient recipe. Something old, something new 🙂

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